Jump to Recipe

I thought about making this recipe for several months but I never got around to it. I guess I was thinking it would be boring or maybe not fantastically delicious. Now that I’ve made it, I am happy to report that this recipe is neither of those things! I am confident this recipe will be moved to my regular rotation of ideas, whether I’m doing a round of Whole30 or not.

This round of Whole30 has taught me how much I truly enjoy sweet potatoes. I wasn’t a fan of sweet potatoes growing up. I didn’t eat a lot of them, and when I did, I found them to be sickeningly sweet. Looking back, that’s kind of odd since I didn’t find soda or any candy to be sickeningly sweet. It’s so interesting how much your taste buds change over the course of your life. A few days in to this round of Whole30, I couldn’t stop thinking about sweet potatoes. I’m sure it had to do with the fact that I cut out all sugar (except a little bit of fruit), so I was wanting for something a little sweet. A few days later I made my Cinnamon Vanilla Sweet Potatoes. Then I finally decided to make this recipe, after the idea for it lived in my brain for a year or so. My mom has been obsessed with sweet potatoes for years now. I guess I can jump on the bandwagon now too!

This recipe isn’t much to look at, and for that I do apologize. But where it lacks in looks, it sure makes up in flavor! It’s Taco Tuesday. Live it up with some Taco Stuffed Sweet Potatoes!

thehungryhungryhiker

Simple Taco Stuffed Sweet Potatoes

Taco Tuesday gets a new spin with sweet potatoes as the taco shell, and a secret ingredient in the protein that ties it all together!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 sweet potatoes, medium scrubbed clean and dried completely
  • 1 tbsp avocado oil
  • ½ tsp sea salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp oregano
  • ½ tsp cinnamon
  • pinch fresh ground black pepper
  • 1 lb ground beef
  • 1 yellow onion, small diced small
  • 1 4 oz can diced green chilies
  • salsa, for serving optional, check labels for Whole30
  • sliced avocadoes, for serving optional
  • fresh cilantro, for serving optional

Method
 

  1. Preheat the oven to 400° F. Place the sweet potatoes on a medium sheet pan. Use a paring knife to poke slits in each potato, 15-20 times all over. Distribute 1 tbsp avocado oil over the potatoes and sprinkle ½ tsp of sea salt over the oil. Use your hands to rub the oil and salt all over each sweet potato. Roast at 400° F until very soft and cooked through, about 35 – 50 minutes depending on the size of your potatoes.
  2. Add the cumin, chili powder, garlic powder, oregano, cinnamon, black pepper, and a pinch of sea salt to a small bowl and stir to combine. Set aside.
  3. When the sweet potatoes have been roasting for 20 minutes, start the taco stuffing. Heat a large cast iron skillet over medium heat. When hot, add the ground beef and diced onion. Break up the meat with a spatula and stir occasionally. When almost browned, add in the diced green chilies and the taco seasoning. Stir to coat completely and sauté for an additional 5 minutes. Turn the heat to low until you are ready to stuff the potatoes.
  4. To assemble, place a sweet potato on a plate. Cut a slit in the potato along the length and open the potato. Fill the inside with the taco meat. Serve hot with salsa, avocado, and cilantro if desired. Enjoy!